I'm a bit behind with my stories - but today I'm finally going to tell you about my day in the fields with Siegfried Maruschke, Mario, the José Méndez agronomists and the contract farmers.
Our first stop was in Villa Gonzáles, which is about 40 minutes west of Santiago, where we were greeted not only by part of the agronomist team and some contract farmers, but also by very young, still tender olor tobacco plants.
In passing, Siegfried tells me that around 20 percent of Dominican tobacco passes through the hands of José Méndez company. That's a lot and I'm speechless at first, but I don't have much time, because both the farmers and the agronomists immediately get straight to work and explain to me with immense enthusiasm what their work is and what I can see here.
The Olor plants have been in the field for 18 days and still have around 75 to 80 days to grow before they are harvested.
Olor can be easily distinguished from Piloto tobacco, even in the first days of growth.
Olor generally grows in width and has rather rounded leaves. However, during its time in the field, it grows to a height of around 1.90 meters.
Piloto is more slender and grows upwards.
After I've had a closer look at the little plants, I want to know what it looks like under the soil:
The roots of the tobacco plants (no matter which seed) tend to grow in width and not so much in depth. However, there is a main root that strives straight downwards and provides stability.
The following rule can be applied to the root's size: underground, it takes up about half the area of the leaves above. If the leaves grow about 20 cm wide, the root underneath has grown 10 cm in width radius.
Siegfried Maruschke tells me the following about the climate: “A cool breeze blows through the valley here in Villa González from the nearby mountains in the mornings and evenings. This is very good for the Olor tobacco and makes it soft and gentle in taste; it takes away the stress We drive further west, to Jicomé. The further west you go in the Cibao Valley, Siegfried explains, the drier it gets. You can also see it in the vegetation: suddenly there are more cactuses growing.
We come to a field where piloto tobacco is being planted. This is incredibly exciting for me, as I've never been there at this point in the growing cycle.
At first I'm a little shocked because the little plants look like they're dying. But the farmer reassures me: this is just the “plant shock” - in a few days the plants will be up and looking strong and beautiful.”
After the plant tour, the farmers and agronomists show me a typical drying barn, which is of course empty at the moment, as the first harvest will not be brought in for about 80 days.
The barns are oriented from north to south - to allow the air to pass through if necessary - as it usually blows from north to south from the mountains. This breeze mainly regulates the humidity in the barn and therefore also the temperature. The drying barn is built using only natural materials and is very simple: Wooden beams and palm leaves, which can be easily removed or reattached.
The tobacco is therefore dried naturally by air and never artificially manipulated (e.g. by an artificial heat source). The drying phase lasts around 30 days.
The farmers can feel exactly when the tobacco is ready for further processing AND they can also feel exactly how high the humidity is in the barn - without a measuring device. It should be around 70 percent. I am fascinated by so much natural intuition!
During planting, the water is constantly directed to the freshly planted tobacco plants in new small channels so that they get plenty of it; however, they must never stand in the water, but preferably at the edge of the water.
We then visit another farm where the Piloto tobacco is already somewhat bigger and you can clearly see the contour planting method. It is planted in curves, so to speak. This allows the soil to absorb more water and reduces soil erosion.
At the third farm we see the slender tall Piloto tobacco in full splendor, it is harvested in about 15 days, of course not in one go, but only about three leaves at a time and after a few days the next leaves.
We stop for refreshments at a wonderful country inn: El palacio del Chivo. Here they specialize in the preparation of goat meat. As I've never eaten this before, I'm curious. It's wonderfully tender and tasty, served with a porridge made from yautía. This also tastes delicious. If you're ever in the area, this restaurant is well worth a visit! You can find the address below.
Finally, I can take a look at the two José Méndez warehouses. Here, too, everything is organized and has a system so that no time is lost when loading the tobacco bales.
Not a shred of tobacco is to be seen - so that no tobacco beetle could find even the slightest nourishment and thus cause immense damage.
The quantities stored here are gigantic and I am once again impressed by these passionate tobacco processors.
During these two days, I saw a lot, learned a lot and was allowed to ask a lot of questions, which were answered with the greatest patience.
Thank you Siegfried, thank you Mario and thank you to the whole José Médez team!
Info:
El palacio del chivo
H492+6PW, Autopista Duarte
Navarrete 52000
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